Tangy Slow Cooker Pork Roast

I made this last night with a roast just over 2 lbs. It was really good. I added some cornstarch to the juices afterward (about 3 Tbsp to 1/4 cup of juices, then whisked it into the rest of the juices) to make a gravy/sauce for the pork and the pasta I served it with. It was simple, easy and delicious. I reduced the sugar, using brown instead of white, and increased the garlic powder. I also turned the roast a few times throughout, to make sure all of was soaking in the juices. I put a link to to original recipe below.

Tangy Slow Cooker Pork Roast

• 1 large onion, sliced
• 2 1/2 pounds boneless pork loin roast
• 1 cup hot water
• 2 Tbsp brown sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.